Sixth Avenue Bar & Grill Grows Old & Distinguished, Just Like Its Clientele"/>
Thirty years ago, nobody would have referred to the Sixth Avenue Bar & Grill as a classic Seattle eatery, if they referred to it at all. It's long been simply the lounge attached to the Sixth Avenue Inn, and its decor and menu are as generically cozy as any restaurant of its ilk that's ever thawed poultry.
Generic is the new unique.
But while there are a long line of restaurants like the Sixth Avenue Inn that have existed, there are very few which still exist. There just aren't many motor inns which exist in big-city downtowns anymore, and fewer still which have a respectable lounge. Because of this, the Sixth Avenue Bar & Grill becomes an interesting case study, the dining and drinking establishment that transforms from unoriginal to unique simply by outlasting its peers.
Like all hotel lounges, the Sixth Avenue Bar & Grill offers its patrons the escapist excitement of anonymity, the ability to be, for however long he or she occupies a barstool, whoever he or she wants to be, true or not. This applies not only to hotel guests, but to locals too. To wit, on a recent Thursday afternoon around 2, a metrosexual man in a suit and designer eyeglasses who looked to be in his thirties came in from out of the cold and ordered a whiskey, neat, with a Heineken back. He said nothing to anybody, other than to instruct the bartender to keep his tab open, indicating that he'd be staying for awhile. He didn't look distraught, like he just lost his job, nor did he look like he'd just closed a big deal. The only thing that was certain was that he needed to drink in solitude, to collect his thoughts or possibly cloud them into obsolescence.
Yet another table, one packed with septuagenarians, revealed the Sixth Ave as a place that can accommodate regulars as adroitly as customers it won't see until next year's trade show. It's not the food that's spectacular--the Yankee Pot Roast we had was merely okay, although the mashed potatoes and gravy were great, because mashed potatoes and gravy nearly always are. It's the service; the Sixth Ave is known for having about the friendliest waitstaff in town. The restaurant's employees actually seem to love what many would consider to be a dead-end job, which is as rare as the space they work in nowadays.